Beet and Goat Cheese Flatbread

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Beet and Goat Cheese Flatbread is a stunning and flavorful holiday appetizer topped with grilled butternut squash.

Prep Time30

Cook Time15

Total Time45

Course: Appetizer

Cuisine: American

Keyword: Beet and Goat Cheese Flatbread

Servings: servings

Author: Chelsea Lords

Cost: $9.72

Equipment

Grill

Ingredients

2 full-sized Stonefire naan bread
Olive oil
Salt and pepper to taste
4 ounces goat cheese
1 small butternut squash see note 1
1 pound beets
1 ounce prosciutto
Toppings as desired fresh thyme and balsamic glaze

US - Metric

Instructions

Preheat grill to medium-high, 400–450°F. Clean and grease grill. I rub grill grates with a vegetable oil-drenched paper towel.
Cut off both ends and then peel the squash. Using a very sharp knife, cut the squash into 1/2-inch-thick slices. Cut the seeds out of each slice. In a small bowl, combine 3 tablespoons oil with salt and pepper. I use about 1/4 teaspoon of each. Use a pastry brush to spread the oil mixture over both all sides of the squash slices. Grease grill grates and then add squash directly to grill grates, heated 450°F. Grill for 4–5 minutes per side or until tender. Remove the squash and chop into smaller pieces.
Cut off both ends from the beets and peel. Using a sharp knife, slice into 1/2-inch-thick rounds. In a small bowl, combine 2 tablespoons oil with salt and pepper. I add 1/8 teaspoon of each. Use a pastry brush to spread the oil mixture over both sides of the beet slices. Grease grill grates and then add beet slices directly to grill grates, heated 450°F. Grill for 6–8 minutes per side or until tender. Remove the beets and chop into smaller pieces.
Remove naan from packaging and drizzle about 1 teaspoon oil on each flatbread. Top each flatbread with about 2 ounces goat cheese and 1/2 an ounce of prosciutto. Add grilled beets and butternut squash. Using a metal pizza peel or large metal spatula, transfer flatbreads to clean and greased grill grates. Grill for 3–5 minutes or until flatbread is lightly browned around the edges. Use the spatula or peel to remove from the grill to a large plate or platter.
Remove flatbreads and give flatbreads a quick drizzle of olive oil. Generously top with fresh thyme and additional salt and pepper if desired. Drizzle balsamic glaze over flatbreads and enjoy!

Video

Notes

Note 1: There will be leftover grilled beets and squash which are perfect to add to salads, pizzas, wraps, or nourish bowls. I love the leftover grilled veggies!

Nutrition Note: Calories do not include the extra grilled beets and butternut squash.

Storage: Enjoy this fresh for the best flavor! For any leftovers, wrap them in plastic wrap or foil and store for up to 2 days. Reheat by air frying, grilling, or baking.

Nutrition